Last week it was announced that University of Michigan alumnus Charles Munger had donated $110 million to the University to fund graduate student housing and fellowships. This is the largest donation in the University’s history, and I think for a pretty neat addition to campus.
Michigan has bought up four houses on campus and local burger palace Blimpy Burger as a location for this new residence hall. Clearly the donation had been in the works for some time, since it was announced in December that Blimpy Burger had been bought out.
Naturally, the best way to celebrate the news of this donation (the largest in history for Michigan) is by making this delicious stromboli. We made it last week after wanting a break from pizza, and it did not disappoint. It ended up leading to us making another pizza later that week, since we had leftover sauce for dipping the stromboli in.
It also gave us reason to buy a jar of banana peppers, which, as much as I like them, had never even thought to purchase. One jar has lasted quite a while, I’ve been using them in sandwiches for almost two weeks.
We ran out of room on the baking sheet, so ended up having to cut it in half. It lasted for quite a while, and was a nice change from the ingredients we’d normally put on a pizza.
- 1 teaspooon instant yeast
- 1 tablespoon sugar
- 1 1/2 cups water
- 1 teaspoon salt
- 1/3 lb salami, thinly sliced
- Provolone cheese, sliced
- Banana peppers, sliced
- 2 tablespoons olive oil
In the bowl of a stand mixer combine the flour, sugar, salt, and yeast. Gradually add water until all the flour is combined. Knead for about 5 minutes, until a soft dough has formed. It shouldn’t be too sticky, add in more flour if necessary.
Place the dough in a lightly oiled bowl and let it rise, covered, for 1.5 hours. Once the dough has risen turn it out onto a floured surface and roll into a rectangle about 12×18 inches. Arrange your toppings, trying to keep a one inch border around the edges clear (things will shift when you roll it up). How much you add is up to you!
Roll the dough up from the long side, so that it remains about 18 inches long. Place on a parchment lined baking sheet and brush with olive oil. If you’d like, sprinkle some Italian seasoning on the top. Let the dough rise for another hour.
Shortly before the hour is up, preheat the oven to 400 degrees. Cook for 25-30 minutes, until the top is golden brown. Enjoy!
Recipe adapted from Budget Bytes